Salt Crust Cooking

Salt crust cooking creates an insulating shell that steams food gently while infusing subtle salinity. This technique works beautifully for whole fish, chicken, root vegetables, or potatoes, producing incredibly moist results with concentrated flavors.

Mix coarse salt with egg whites (about 6 egg whites per 3 pounds salt) to create a moldable paste. The crust should be thick enough to seal completely since thin spots cause uneven cooking and excessive saltiness.

Common mistakes include using fine salt (creates a rock-hard crust) or insufficient sealing (allows moisture to escape). If your crust cracks during baking, brush with water and continue cooking. Don't worry about over-salting, properly executed salt crust cooking produces remarkably well-seasoned, not overly salty food. Always let it rest before cracking open for a dramatic presentation.